2941 Winter Restaurant Week Dinner Menu 
​​Three-Course Prix Fixe | Fifty-Five dollars
January 16th - 21st

Appetizers
(choose one)

Ⓥ Winter Spiced Salsify Velouté
celery root, truffle-robiolina foam

Duck Foie Gras Galantine
lardo, duck leg, pistachio, Sauterne-pear gelée, pierre poivre

Berkshire Pork Belly Confit
fried poached egg, braised lentils, frisée salad, Cabernet jus

* Canadian Salmon Crudo
purple radish, lemon verbena ponzu, fried shallots

Ⓥ Roasted Baby Beets
Bijou goat cheese marshmallow, huckleberry, verjus vinegar, micro arugula


​Entrées
(choose one)

* Earth & Ocean (sup 10)
butter poached lobster, roasted chicken breast, spinach, fingerling potatoes

* Pan Seared Atlantic Fluke
cremini mushroom, leeks, sauce Dieppoise, mussels

Ⓥ Sesame Noodles
shiitake-ginger broth, baby bok choy, root vegetables, shiso

Cabernet Risotto
braised short ribs, crispy celery root, Pecorino pepato

​
Desserts
(choose one)

Exotic Religieuse
passion fruit creméux, mango compote, banana gelato

Orange-Cranberry
cranberry marmalade, yogurt ganache, orange chiffon

Guanaja Chocolate
Sesame sponge cake & nougatine, chocolate puffed rice, halva ice cream

​
​Executive Chef, Bertrand Chemel
Chef de Cuisine, Ruth Mergaye